Chipotle peppers are smoked Jalapenos. They have a smoky flavour and are often used in Mexican cuisine. You can find them canned or dried. If you want to make your own Chipotle sauce, here's what you need
Boil the water and add the Chipotle Chillies. Allow them to soften
Heat the oil. Add the white onion and cook out the water. Add the brown sugar to caramelise the onions slightly
Add the apple cider vinegar to deglaze the pan
Add the garlic powder, Cayenne pepper powder, Chipotle Chillies, water in which the Chipotles have been soaking, ground cloves, black pepper, and paprika and cook for two minutes
Add the salt and black treacle. Stir well.
Simmer for ten minutes,
Puree in a food processor
Blitz to desired consistency.
Fill sterilised jars and seal with a sterilised cap.
Notes
Good for: Hamburgers, steaks, chicken and Mexican cooking
Nothing can be easier to make than this citrus flavoured hot sauce. Yuzu is a citrus fruit resembling a lemon in appearance with a sour , sharp grapefruit flavour with a note of lemon. flavour. Zuzu Kosho, a paste made with the zest of this fruit and green chillies is simply mixed with vinegar to arrive at a flavour that is simply amazing. This is a MUST TRY
Ingredients
White spirit vinegar - one cuo
Yuzu Kosho paste - 2 tablespoons ( see note)
Instructions
Mix the paste and vinegar in a blender until well combined
While green Habaneros and Scotch bonnets are not as hot as their ripened versions. they still pack a hefty punch. This a fiery hot sauce but it is full of flavour. Great on eggs, with cheese and grilled meats.
Ingredients
Green Habaneros orScotch bonnets – 5 deseeded and finely chopped
Onion- one medium ( finely chopped)
Carrots – one cup (finely chopped)
Garlic – 2 cloves (finely chopped)
Vegetable oil - one and a half tablespoons
Cider vinegar – 4 tablespoons
Lime juice – 3 tablespoons
Salt – one teaspoon ( can be left out if the chicken stock is not low salt
Chicken stock ( low salt) – 2 cups
Instructions
Bring the oil to medium heat in a frying pan
Add the onions. Gently fry until they are becoming translucent
Add the garlic and fry for a minute
Now add the Scotch bonnets and carrots. Fry until the carrots start becoming soft
Now add the remaining ingredients
Simmer for ten minutes
Remove from the heat and allow to cool
Place in a blender and puree until smooth
Place in sterilised bottles
Notes
Good for: Eggs, with cheese, grilled meats and general spicing
This recipe yields about 2 to three smallish bottles
The literal translation of this sauce is green pepper. The name is nowhere near as exciting as the flavour of this sauce. It is fantastic with the Peruvian favourite Pollo ala Brasa but is also great with dishes like crispy pork belly or simply as a dipping sauce for chips , cheese sticks.and crudites
Ingredients
3 roughly chopped jalapenos
1 cup fresh cilantro/ coriander leaves
2 cloves garlic, roughly chopped
½ cup mayonnaise
¼ cup sour cream or crème fresh
1 tablespoon fresh lime juice
½ teaspoon salt
Parmesan-cheese - a third of a cup
⅛ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
Combine all of the ingredients for the Chilli sauce( except the olive oil) in a blender and mix well. With the motor running, slowly drizzle in olive oil until it emulsifies (combines and thickens). Pour into a bowl and refrigerate until ready for use
Sweet Chilli sauces are great with southern fried chicken, fried battered fish, and spring rolls. Can also be used for marinating fish for grilling, as a dip or as a sauce for homemade Chinese sweet and sour pork. A great all-rounder for the kitchen and as a condiment on the table
Ingredients
Red Jalapenos - 1 cup – roughly chopped (see note *)
Red Birdseye chillies – 3 to 5 roughly chopped (see note **)
Garlic cloves - 3 roughly chopped
Fresh ginger – 2 teaspoons
Water - ½ cup
White vinegar – ¾ cup (Use white wine or rice vinegar)
Sugar – One cup
Corn starch – two teaspoons
A little cold water in a glass
Fish sauce (optional) – 1 teaspoon
Instructions
Top and chop Chillies
Blend jalapenos, birds’ eye, garlic and ginger with a little vinegar in a blender until a rough paste. You don’t want it too smooth, so rather pulse it until just combined
Combine above with water, vinegar, and sugar in a pot and bring to a steady simmer. Allow to cook for 5 minutes.
Mix corn starch with water in a glass. Mix well and then add to pot with other ingredients. Stir until well combined and sauce thickens
Add fish sauce if using
Turn off heat. Allow to cool and seal in sterilized bottles or jars
Can be eaten immediately if not bottled
Notes
* Use any mild red chilli if Jalapenos can't be found
Transform your kitchen into a Portuguese flame factory with this bold and zesty peri peri sauce. Balancing the fierce heat of African Bird’s eye chillies with garlic, citrus, and aromatic spices, this versatile sauce packs a serious punch while delivering deep, complex flavours. Perfect for grilling, marinating,or as a condiment, this authentic recipe brings together the perfect blend of heat and tang that’s made peri peri a global sensation. Ready in just 25 minutes, but the flavours only get better with time! While many know this sauce from popular restaurant chains, nothing beats the satisfaction of crafting your own batch at home. And with this recipe yielding enough to last several weeks in the fridge, you’ll have plenty of opportunities to experiment with its fiery magic on everything from chicken to prawns.
In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
Virgin olive oil – ¾ Cup (185ml)
Lemon juice - ½ cup (125ml)
White-wine vinegar - ½ cup (125ml)
Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
Brown Sugar – 1 tbsp.
Paprika – 1 tbsp.
Red chilli flakes - 2 tbsp.
Garlic – 8 cloves (Peeled and roughly chopped)
Salt - 1 tbsp.
Instructions
Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
Allow to cool
Add remaining ingredients and mix well
Decant into a bottle that has been well washed in soapy, warm water and sterilized
Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Craving something with a kick? This vibrant homemade hot sauce combines the fiery heat of red chillies with sweet tomatoes and tangy vinegar for a versatile condiment that’ll wake up any dish. Ready in under 60 minutes, this beginner-friendly recipe strikes the perfect balance between heat and flavour, with the onion adding depth and the sugar helping to round out the spiciness. Whether you’re looking to spice up your morning eggs or add some heat to your favourite tacosthis sauce delivers a punch of flavor that’ll have you reaching for more. Plus, it stores beautifully in the fridge for up to two weeks, getting even better as the flavours meld together. Let’s get cooking!
Whether you call it chilli sauce or hot sauce, it seems, is determined from which part of the world you are from. I have a South African background and instinctively call it Chilli sauce. Similarly, my fellow chilli sauce lovers in the UK, Australia and New Zealand call it the same. In the USA folks tend to prefer the term “Hot Sauce” or Chili pepper sauce. Call it what you will, in my opinion, any sauce which has the Chilli or Chili pepper as its main theme will taste just great anyway. This is a recipe for a basic Chilli sauce for everyday use
Ingredients
Red Chillies – 1 cup - Birdseye or similar
Tomatoes - 1 and ¼ cups
Sugar – 1 tablespoon
Onion – 1 small (chopped)
Sunflower or rapeseed oil - I tablespoon
White wine vinegar – a quarter of a cup
Salt to taste
Instructions
Heat oil in a pan. Add onions. Cook until starting to change colour.
Add Chillies and cook until soft (approximately 10 minutes.)
Add chopped tomatoes, vinegar and sugar and cook for another 20 minutes.
Allow to cool and use a blender to mix until smooth. Add salt to taste. Pour into hot sterilised jars and seal. Can be kept in a fridge for 2 – 3 weeks
